Pickled Shrimp (Paula Deen)

READY IN: 36hrs 30mins
Recipe by HeathersKitchen

After watching Paula make this on tv we decided to give it a try. The layers are beautiful in the glass jar. I think this would make a nice gift or an easy make ahead appetizer or snack.

Top Tweak by Lisa R

This recipe can be prepared with cleaned, tail off, IQF shrimp and prepared in a water bath canner for shelf storage. Don't cook shrimp but prepare with defrosted. Follow recipe down to layering onions and black pepper. Combine remaining ingredients in a saucepan and heat to near boiling. Simmer 5 minutes. Pour over shrimp, add seals, water bath can 15 minutes. Will store 1 year. Chill before serving over mixed greens with a minted fruit salad.

Ingredients Nutrition


  1. Bring the water to a boil in a large saucepan.
  2. Add the shrimp and cook until just pink, no more than 3 to 5 minutes.
  3. Drain well and rinse in cold water to prevent further cooking.
  4. Peel and devein shrimp, leaving tails on.
  5. In a large glass airtight jar (about 1 1/2 quarts) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and clove of garlic.
  6. Keep layering until jar is about 2/3 full.
  7. Pour vinegar and lemon juice over layers until jar is almost full.
  8. Leave space at the top so you can gently shake jar to remixs ingredients.
  9. Seal jar tightly and chill for a few days up to 2 weeks.
  10. Turn jar upside down to remix every other day or so.
  11. Serve chilled as an appetizer.

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